Mini Shrimp Rolls

Name: Mini Shrimp Rolls
Ingredients: 1 pound medium cooked shrimp, peeled and deveined; 6 ounces reduced-fat cream cheese; 1 cup shredded part-skim mozzarella cheese; 1-1/2 cups finely chopped cabbage; 3 green onions, finely chopped; 1/2 cup shredded carrot; 1 tablespoon reduced-sodium soy sauce; 2 garlic cloves, minced; 48 wonton wrappers; 2 tablespoons all-purpose flour; 3 tablespoons water

11 ingredients

5 steps

Ingredients

1 pound medium cooked shrimp, peeled and deveined
6 ounces reduced-fat cream cheese
1 cup shredded part-skim mozzarella cheese
1-1/2 cups finely chopped cabbage
3 green onions, finely chopped
1/2 cup shredded carrot
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
48 wonton wrappers
2 tablespoons all-purpose flour
3 tablespoons water

Directions

1

Chop shrimp; set aside. In a large bowl, beat cream cheese until smooth. Add mozzarella cheese. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp.
2

For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of wonton wrapper to within 1/4 in. of bottom and side edges. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
3

Combine flour and water until smooth; brush a 1/4-in. wide strip on side edges and fold side edges over 1/4 in. Brush side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely.
4

Lightly spray rolls with cooking spray. Place on a
5

coated with cooking spray. Bake at 400° for 15-18 minutes or until golden brown, turning once. Serve warm.